Author Notes: There is nothing like wandering through an apple orchard with a cold cup of apple cider in one hand and a donut in the other on a crisp fall day, but just in case you can’t make it to the farm this weekend I have cracked the code to perfect cider donuts at home. —Yossy Arefi

Makes 10-12 donuts and holes

1cup apple cider

2 3/4cups cake flour

1teaspoon baking soda

1/2 teaspoon baking powder

1teaspoon salt

1/4teaspoon freshly grated nutmeg

2/3cup sugar

2tablespoons non-hydrogenated shortening or lard

1 egg

1 egg yolk

1/3cup buttermilk

canola oil, for frying

1/2cup sugar, for topping

2teaspoons cinnamon, for topping

2 1/4'' circle cookie cutter

1 1/4'' circle cookie cutter

Bring the apple cider to a boil over high heat and cook it until it has reduced to 1/3 cup, 7-10 minutes. Set aside to cool while you prepare the rest of the donuts.

Sift the cake flour, baking powder, salt and nutmeg.

In the bowl of a stand mixer, mix the shortening and sugar together on medium speed until sandy. Add in the egg and egg yolk and mix on high until light and thickened, about 5 minutes.

Mix the reduced apple cider and buttermilk together. Then add the flour mixture, alternating with the milk mixture to the mixer in three additions mixing until just combined. The dough will be soft and sticky much like cookie dough.

Transfer the mixture to a clean bowl and cover with plastic wrap. Refrigerate the dough for at least one hour or overnight.

When you are ready to roll and fry the donuts, heat a large pot or dutch oven with at least 2 inches of oil over medium heat until the oil reaches 370º on a candy thermometer. Gently roll the chilled dough out onto a generously floured board or piece of parchment paper into a circle about 1/2'' thick and about 8'' wide. Cut as many donuts and holes as possible, making sure to flour the cutters before each cut. Gently reroll the scraps and cut more holes. If at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. Place the cut donuts on a parchment lined baking sheet and refrigerate for 15 minutes until they are slightly firm and easier to handle. While the donuts are chilling, stir together the cinnamon and sugar for the topping in a shallow, wide bowl.

Brush off any excess flour and fry the donuts for about 1 minute per side, being careful not to crowd the pan. When the donuts are deep golden brown on each side, remove them from the oil, gently blot off excess oil and toss immediately in the cinnamon sugar.

Where do I find non-hydrogenated shortening? Is there a particular brand that's common in most grocery stores? And if that fails, would butter totally ruin the recipe? Can't wait to make these tough! Thanks for the recipe!

Ended up using half of each. My dough was exceptionally soft, I added a bit more flour to make it manageable. Used some boiled cider syrup I had purchased... they turned out beautifully. Exactly as pictured and with a wonderful cider cinnamon flavor. Lovely for a sunny fall morning. Thanks!